Gingersnap Pumpkin Cheesecake Bites

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  • 25 min prep time
  • 3 hr 40 min total time
  • 8 ingredients
  • 24 servings

Ingredients

1
cup crushed gingersnap cookies (about 20 cookies)
3
tablespoons butter or margarine, melted
4
oz (half of 8-oz package) cream cheese, softened
1/2
cup powdered sugar
1/3
cup canned pumpkin (not pumpkin pie mix)
1/4
teaspoon pumpkin pie spice
1 1/2
cups frozen (thawed) whipped topping
2
tablespoons finely chopped crystallized ginger

Directions

  1. 1 Heat oven to 350°F. Place mini paper baking cup in each of 24 mini muffin cups. In medium bowl, mix crushed cookies and melted butter. Press about 1 1/2 teaspoons mixture firmly in bottom of each muffin cup. Bake 5 minutes or until set. Cool completely, about 10 minutes.
  2. 2 In large bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Add pumpkin and pumpkin pie spice; beat on low speed until blended. Fold in 1/2 cup of the whipped topping. Spoon 1 heaping teaspoon cream cheese mixture into each muffin cup. Freeze at least 3 hours or up to 48 hours.
  3. 3 Remove from freezer 15 minutes before serving. Remove cheesecakes from pans. Top each cheesecake with 2 teaspoons whipped topping and 1/4 teaspoon ginger.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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